Spaghetti Squash with Shitake mushroom and Chicken

I never cook spaghetti squash in my life. I never see it in Malaysia. However, I determine to eat variety of food and try new food. So, I bought it and kept it in the fridge. It had been in the fridge for 2 weeks. After checked the net, none of the recipe for Chinese style. Oop! I just had to improvise and modified a little bit. I was amazed. It was delicious. Here it is, I cooked it tonight.

1. 1 medium size spaghetti squarsh (cut into half put them on a baking pan. Fill the pan with 1/4 cup of water. Covered with foil and cook for 1 hr face down. Scoop and discard the seeds. Use a fork to get all the spaghetti squash out)

2. 2o pieces of dried shiitake mushroom (soak till tender, cut into thin strips) & 1/2 lb Chicken thin strips (marinate with 2T soy sauce, 1T corn starch, 1T cooking wine, 1t sugar, pepper, 2T water)

3. 3 cloves of minced garlic

4. 2T cooking oil

5. 1/2 cup of water

6. salt/soy sauce (optional)

How to cook it:

a. Heat #4 and brown #3

b. Add #2 and brown it in high heat till done

c. Add 1/4 cup of water, cook for 1 minute

d. Add #1, stir and mix with a fork

e. Add 1/2 of #5

f. check and add #6, if needed

g. Eat with rice or just eat them like eating spaghetti